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Celebrations Continue for Passover Despite COVID-19 Constraints

Julia Leitner '23, Assistant Business Director|April 4, 2021

Photo by Julia Leitner '23

Passover tables look different for every family, but the community and sense of celebration is the same for everyone.

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Photo of Julia Leitner

Julia Leitner '23, Assistant Business Director

Assistant Business Director Julia Leitner ’23 has a busy schedule balancing school and her extracurriculars, but Leitner enjoys juggling all of her daily...

These cute mutts compete for the place as cutest pup at the fair.

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My hand, clutching the smoothie, freezes as I anticipate sunset. Finally, as the clock strikes 7:30 p.m., I can finally indulge in this long- awaited beverage.

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The bulk ferment is when the yeast fully developed through rest. The dough should nearly double in size and get bubbly. The warmer the environment, the faster the dough will ferment. If you leave the dough on the counter it will take about eight to 10 hours. For a more sour dough, leave it in the fridge for up to three days for a slower fermentation.

Sourdough: A simple but challenging craft

On Sunday, March 17, the 4 by 800m relay competed. From left to right, Sarah Bogdan '26, Leigh Foran '24, Emma Morris '24 and Avery Kalter '27 were on the relay. They finished with a time of 10:17. Though their season record was 10:06, they finished in the top eight overall.

Girls’ Track travels to Adidas Nationals

Latin club presidents and members sell Italian themed merchandise on March 14. Italian students also created posters with language trivia that hang in the hallways.

World Language Week boosts cultural celebrations

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